LIVE ONLINE WORKSHOP Sunday 7th February 2021 11am NZST
Want to learn how to temper and create perfect chocolates every time? Always having issues with tempering? Not sure what chocolate to use?
Who else better to teach us all about vegan chocolate than Award Winning Vegan Chocolatier Lisette Armstrong, founder of Vegan Chocolate brand Treat Dreams (https://www.treatdreams.com.au)
In this workshop we will be covering the following:
- How to temper couverture chocolate correctly (demonstrating 3 methods)
- How to work with compound chocolate
- The difference between couverture and compound chocolate
- What chocolate to use for different cooking situations
- How to use chocolate moulds correctly
- Troubleshooting common mistakes with chocolate
It’s amazing value for only US$5
This workshop will be recorded to watch anytime through PATREON account.
WHAT IS PATREON?
Patreon is a subscription service, like Netflix, you can subscribe to and cancel anytime. You will also gain access to all my previous workshops and recipes. The link above will take you to a payment gateway where you can sign up for the workshop.
ABOUT LISETTE ARMSTONG
Lisette Armstrong
Founder & CEO of Treat Dreams
Lis sets the direction for the business and is responsible for team leadership and development.
Before opening Treat Dreams, Lis worked as a Head of Marketing in financial services. Running a chocolate business has allowed her to combine love of language and brand, to sell a product she loves, chocolate!
Changing careers meant re-skilling for a period of time until she could hire staff to carry out production. To support this, she was trained by some of the best in the business, including Chef Melissa Coppell (2013 Chocolatier of the Year and 2016 Top Ten Pastry Chefs) and Chef Yves Scherrer (Le Cordon Bleu and Australian Patisserie Academy).
Outside of work, you’ll find Lis talking all things left, spending time with her partner and step daughter and curling up with her cats Knuckles and Cali.
